Okra, Andouille and Vidalia Onion Casserole

Born in Knoxville, Tenn., Stephen Herman knows his way around a Southern kitchen. But itâ€™s his love for the state of Louisiana that inspired this andouille-okra casseroleâ€”and made the locally brewed Abita Amber a natural fit for the recipe. A hit at his Brookhaven-area eatery Haven Restaurant, the dish goes down as quickly as it comes together.

Makes: 6

Ingredients:

1 pound fresh okra, cut in 1⁄4-inch pieces

2 links andouille sausage, diced medium

1 vidalia onion, sliced thin

4 slices white bread, cubed and toasted in a warm oven

12 ounces Abita Amber

1 cup heavy cream

4 eggs

1 tablespoon thyme

salt and pepper

Instructions:

• Preheat an oven to 350 degrees. In a medium bowl, whisk together the eggs, beer and cream; set aside.

• In a skillet over medium heat, sauté the andouille and onions until the onions begin to caramelize; remove to a large bowl and reserve. In the same pan, quickly sauté the okra, 2 to 3 minutes.

• Add the okra and the toasted bread cubes to the andouille and toss. Add the egg mixture; toss to coat the bread, sausage and vegetables well. Pour the mixture into a casserole dish, bake for 25 minutes and serve.